Butter Dosa

• Soak rice, urad dhal, and fenugreek seeds separately for 8 hours.
• Clean the contents and drain the water.
• Coarsely grind the rice first in a wet grinder.
• Add soaked dhal, puffed rice, fenugreek seeds, and maida to the coarse ground rice then grind into a fine paste.
• Remove the contents and thoroughly mix with salt.
• Set aside overnight for at least 8 hours
• Add baking soda to the batter and mix it well the next morning.
• Check the consistency and add water as necessary for a smooth flow
• Heat a cast iron tawa on the oven.
• Once hot, grease it with a dollop of butter and pour a cup of batter on it.
• Spread the batter across the tawa to make a thin layer.
• Allow it to cook and add butter as required until it browns.
• Flip it on the tawa so that there is no uncooked area.
• Let simmer for a few more seconds and then remove.

Trivia

Recently, the dosa has achieved worldwide fame, where it is commonly eaten as a snack or as a meal.